Cranberry-Orange Scones

By commercecook

These are supposed to be made with tangerines, but works just as well with oranges.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1-2 tablespoons grated orange peel
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chilled unsalted butter, cut into small pieces
• 1/2 cup dried cranberries
• 1/4 cup sour cream or creme fraiche
• 3 tablespoons orange juice
• 1 large egg
• 2 teaspoons unsalted butter, melted
• 2 teaspoons raw sugar (Why turbinado or demerar sugar? It won't melt on top of the scones)

Details

Servings 8

Preparation

Step 1

Preheat oven to 425 degrees. Line baking sheet with parchment, or use a silpat. Whisk flour, sugar, peel, baking powder and salt in a bowl to blend. Add 1/2 cup butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
Whisk sour cream, orange juice and egg in a medium bowl to blend. Grandually add to flour mixture using fork to toss until clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into an 8 inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with 2 teaspoons butter and sprinkle with raw sugar.
Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil, freeze.)